There’s nothing quite like the soul-warming comfort of a steaming bowl of dairy queen chicken and dumplings, and now you can recreate this beloved classic right in your own kitchen.
This copycat dairy queen chicken and dumplings recipe captures everything you love about the original-tender shredded chicken, pillowy soft dumplings, and a rich, creamy broth loaded with vegetables.
Whether you’re craving easy southern chicken and dumplings on a chilly evening or looking for the ultimate comfort food chicken and dumplings recipe, this homemade version delivers authentic flavor that rivals any restaurant.
This easy dairy queen chicken and dumplings recipe walks you through every step, from simmering the chicken to rolling out perfect dumplings, ensuring restaurant-quality results every time.
What is Dairy Queen Chicken and Dumplings and How Does It Taste?
Dairy Queen chicken and dumplings is a classic American comfort dish featuring tender chunks of chicken swimming in a thick, creamy gravy studded with soft, pillowy dumplings and colorful vegetables. This chicken dumpling soup recipe variation is known for its velvety texture and deeply savory flavor profile.
The taste combines rich, buttery notes from the roux-thickened broth with the subtle sweetness of carrots and peas, aromatic herbs like thyme and bay leaf, and the satisfying heartiness of homemade dumplings. Each spoonful delivers a perfect balance of creamy, savory, and comforting flavors with a texture that’s simultaneously thick and silky.
The dumplings themselves are tender yet substantial, soaking up the flavorful broth while maintaining their soft, bread-like consistency. This creamy chicken and dumplings recipe embodies pure comfort in a bowl.
Dairy Queen Chicken and Dumplings Recipe Ingredients
For the Chicken and Broth:
- 2 split chicken breasts (bone-in, skin-on), about 3 lbs total
- 8 cups water
- 1½ teaspoons salt
- 2 bay leaves
The Vegetables and Seasoning:
- 3 celery stalks, sliced into ¼-inch pieces
- 3 carrots, quartered lengthwise then sliced into ¼-inch pieces
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- ½ teaspoon black pepper (or to taste)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 cup frozen peas
The Roux and Creamy Base:
- 1 stick (½ cup / 113g) butter
- ½ cup all-purpose flour (for the roux)
- 1 cup heavy cream (or half-and-half)
For the Dumplings:
- 2 cups all-purpose flour (plus extra ¼ cup if needed)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons (½ stick / 57g) cold butter
- Extra flour for dusting
Kitchen Utensils Needed
- Large Dutch oven or heavy-bottomed pot (6-8 quart capacity)
- Medium mixing bowl
- Small saucepan
- Whisk
- Slotted spoon
- Rolling pin
- Pizza cutter or sharp knife
- Glass measuring cup
- Fork
- Damp kitchen towel
- Ladle
Preparation and Cooking Time
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes
Servings: 6-8 generous portions
Copycat Dairy Queen Chicken and Dumplings Recipe
Step 1: Cook the Chicken
Place your 2 split chicken breasts in a large Dutch oven along with 8 cups of water, 1½ teaspoons salt, and 2 bay leaves. Bring the mixture to a rolling boil over medium-high heat. As the water heats, you’ll notice white foamy scum rising to the surface-this is protein and impurities. Use a slotted spoon to skim off and discard this foam for a clearer, cleaner-tasting broth. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot partially, leaving it slightly ajar for steam to escape. Simmer for approximately 45 minutes, turning the chicken pieces every 10 minutes to ensure even cooking throughout.
Step 2: Prepare the Dumplings While the Chicken Cooks
In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until evenly combined. In a microwave-safe glass measuring cup, combine 1 cup milk with 4 tablespoons cold butter. Microwave for about 30 seconds until the milk is warm and the butter has melted-stir to combine. Pour this warm milk-butter mixture into your dry ingredients and stir gently with a fork until a soft, shaggy dough forms. If the dough feels too wet or sticky to handle, add an extra ¼ cup flour and mix gently until incorporated. Lightly flour your countertop or work surface, turn the dumpling dough out, and knead it just 3-4 times to bring it together-avoid overworking, which can make tough dumplings. Dust your rolling pin and the top of the dough with flour, then roll the dough out to approximately ⅛-inch thickness, turning occasionally to prevent sticking. Using a pizza cutter or sharp knife, cut the dough into strips about 1 inch wide, then make perpendicular cuts to create rectangular pieces 3-4 inches long. Cover your cut dumplings with a damp towel to prevent drying while you continue.
Step 3: Check and Shred the Chicken
After 45 minutes of simmering, check that your chicken is fully cooked-it should show no pink inside and the juices should run clear when pierced. Carefully remove the chicken pieces to a plate and allow them to cool slightly until safe to handle. While the chicken cools, locate and remove the bay leaves from the broth and discard them. Once the chicken is cool enough to touch, remove and discard the skin and bones, then shred the meat into bite-sized pieces using two forks or your hands. Set the shredded chicken aside-you’ll add it back later.
Step 4: Add Vegetables and Spices
Add your prepared vegetables to the simmering broth: chopped celery stalks, quartered and sliced carrots, and chopped onion. Stir in the dried thyme, black pepper, paprika, and garlic powder, distributing the seasonings throughout. Allow the mixture to simmer uncovered for about 10 minutes until the vegetables begin to soften but still have a slight bite. This builds the flavor foundation for your homemade dairy queen chicken and dumplings.
Step 5: Make the Roux and Thicken the Broth
In a small separate saucepan, melt 1 stick (½ cup) of butter over medium heat until fully liquified. Whisk in ½ cup all-purpose flour to form a roux, stirring constantly. Cook this roux for about 30 seconds while continuing to whisk-it should turn slightly golden and smell nutty. Using a ladle, gradually add 1-2 cups of the hot broth from your main pot into the roux, whisking vigorously and constantly to prevent lumps from forming. The mixture will thicken quickly as you add the liquid. Once smooth and pourable, pour this thinned roux back into your main pot with the vegetables. Whisk everything together energetically until completely smooth and lump-free. This roux is what gives your creamy chicken and dumplings recipe its signature thick, velvety texture.
Step 6: Finish the Creamy Base
Stir in 1 cup heavy cream and 1 cup frozen peas, incorporating them evenly throughout the broth. Bring the entire mixture back to a gentle bubble or simmer, stirring occasionally. The broth should now have a rich, creamy appearance and coating consistency-this is the perfect base for your dumplings.
Step 7: Add the Dumplings
Carefully drop your prepared dumpling pieces into the simmering broth one at a time, distributing them around the pot to prevent them from sticking together. Once all dumplings are added, give the pot one gentle stir to ensure they’re submerged. Cover the pot with a tight-fitting lid and maintain a gentle simmer. Cook for 10 minutes without lifting the lid frequently-the steam is essential for cooking the dumplings through. They’re done when they appear puffy, tender, and cooked through with no raw dough taste.
Step 8: Add Chicken and Serve
Gently fold in your reserved shredded chicken, being careful not to break up the tender dumplings. Taste the broth and adjust seasoning with additional salt or pepper if needed. Remove the pot from heat and let it rest for 5 minutes-this allows the broth to thicken slightly and the flavors to meld. Serve your dairy queen chicken & dumplings copycat piping hot in deep bowls, making sure each serving has plenty of chicken, dumplings, and vegetables. Enjoy this ultimate comfort food!
Customization and Pairing Ideas for Serving
1. Classic Southern Style
Serve your easy southern chicken and dumplings with traditional cornbread or buttermilk biscuits on the side for sopping up the creamy gravy. Add a simple side of collard greens or green beans seasoned with bacon for an authentic Southern meal. A tall glass of sweet tea completes this down-home comfort food experience perfectly.
2. Instant Pot Adaptation
Convert this to an instant pot chicken and dumplings recipe by pressure cooking the chicken breasts with broth and bay leaves on high pressure for 15 minutes, then natural release for 10 minutes. Shred the chicken, make your roux on sauté mode, add vegetables, and cook dumplings using the slow cook function for 15-20 minutes. This method cuts the total cooking time nearly in half while maintaining all the flavor.
3. Herb Garden Enhancement
Elevate your best chicken and dumplings copycat recipe by adding fresh herbs. Stir in chopped fresh parsley, dill, or chives just before serving for bright, herbaceous notes. You can also add fresh thyme sprigs during simmering and remove them before adding dumplings for a more pronounced herbal flavor that complements the vegetables beautifully.
4. Extra Vegetable Loaded
Transform this into a more veggie-forward chicken dumpling soup recipe by adding diced potatoes, corn kernels, green beans, or sliced mushrooms along with the carrots and celery. The additional vegetables add color, nutrition, and texture variety while making the dish even heartier and more satisfying for hungry families.
5. Spicy Kick Version
Add heat to your homemade dairy queen chicken and dumplings by incorporating ½ teaspoon cayenne pepper, red pepper flakes, or a few dashes of hot sauce to the broth. Fresh jalapeños or a dollop of sriracha on individual servings allows each person to customize their spice level. The heat contrasts beautifully with the creamy, rich base.
6. Lighter Healthier Option
Make a lighter version of this easy chicken and dumplings recipe by using boneless, skinless chicken breasts or thighs, substituting half-and-half for heavy cream, and using only half the butter in the roux (making up the difference with olive oil). You can also use whole wheat flour for the dumplings to add fiber and nutrients without sacrificing much tenderness.
7. Individual Pot Pie Presentation
For an elegant twist on this comfort food chicken and dumplings recipe, serve it in individual oven-safe crocks or ramekins. Top each serving with a piece of puff pastry or a buttermilk biscuit, then bake at 375°F until the topping is golden brown and puffed. This presentation makes the dish perfect for dinner parties or special occasions while maintaining all the comforting flavors.
Essential Tips for Perfect Chicken and Dumplings
1. Use Bone-In, Skin-On Chicken for Maximum Flavor
While boneless chicken works in a pinch, bone-in, skin-on chicken breasts create a much richer, more flavorful broth for your dairy queen chicken and dumplings recipe. The bones release gelatin and minerals during simmering, creating body and depth, while the skin adds fat and flavor. This creates the foundation for a truly restaurant-quality result that tastes just like the original.
2. Don’t Overmix or Overwork the Dumpling Dough
The secret to tender, fluffy dumplings in this copycat dairy queen chicken and dumplings recipe is gentle handling. When mixing the dumpling batter, stir just until the ingredients come together-lumps are okay. When kneading, do so only 3-4 times maximum. Overworking develops gluten, which results in tough, chewy dumplings instead of the tender, pillowy texture you want. Think of it like making biscuits-a light touch yields the best results.
3. Skim the Foam for a Cleaner Broth
Taking the time to skim off the foam and scum that rises when first boiling the chicken makes a noticeable difference in your final dish. This foam contains impurities and coagulated proteins that can make the broth cloudy and give it an off-flavor. A clear, clean-tasting broth is essential for an authentic dairy queen chicken & dumplings copycat that looks and tastes professional.
4. Make a Proper Roux for Consistent Thickness
The roux is critical for achieving the signature creamy, thick consistency of how to make chicken and dumplings at home like a pro. Cook the butter and flour together briefly to remove the raw flour taste, then temper it by gradually adding hot broth while whisking constantly. This prevents lumps and creates a silky-smooth gravy. If lumps do form, use an immersion blender or strain the broth before adding dumplings.
5. Control the Heat When Cooking Dumplings
Maintain a gentle simmer-not a rolling boil-when cooking your dumplings. Too much heat causes them to break apart and become mushy, while too little heat means they won’t cook through properly. The ideal temperature creates small bubbles that break the surface regularly. Keep the lid on during cooking to trap steam, which helps cook the tops of the dumplings evenly.
6. Cut Dumplings Uniformly for Even Cooking
When preparing your easy dairy queen chicken and dumplings recipe, take care to cut dumpling pieces to similar sizes-approximately 1 inch wide by 3-4 inches long. Uniform sizing ensures they all cook at the same rate, preventing some from being overdone while others remain undercooked. Using a pizza cutter makes quick, straight cuts that create professional-looking dumplings.
7. Let It Rest Before Serving
After adding the shredded chicken back in, allow your creamy chicken and dumplings recipe to rest off the heat for 5 minutes before serving. This resting period allows the starches from the dumplings to further thicken the broth, the flavors to meld together, and the temperature to equalize throughout the dish. The result is a perfectly cohesive, restaurant-quality chicken and dumplings that holds together beautifully when ladled into bowls.
Storage and Reheating Guidance
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. The dumplings will absorb liquid as they sit, so add chicken broth or water when reheating. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave individual portions on medium power.
Dairy Queen Chicken and Dumplings Recipe
There’s nothing quite like the soul-warming comfort of a steaming bowl of dairy queen chicken and dumplings, and now you can recreate this beloved classic right in your own kitchen. This copycat dairy queen chicken and dumplings recipe captures everything you love about the original-tender shredded chicken, pillowy soft dumplings, and a rich, creamy broth loaded with vegetables.
Ingredients
- 2 split chicken breasts (bone-in, skin-on), about 3 lbs total
- 8 cups water
- 1½ teaspoons salt
- 2 bay leaves
- 3 celery stalks, sliced into ¼-inch pieces
- 3 carrots, quartered lengthwise then sliced into ¼-inch pieces
- 1 medium onion, chopped
- 1 teaspoon dried thyme
- ½ teaspoon black pepper (or to taste)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 cup frozen peas
- 1 stick (½ cup / 113g) butter
- ½ cup all-purpose flour (for the roux)
- 1 cup heavy cream (or half-and-half)
- 2 cups all-purpose flour (plus extra ¼ cup if needed)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 tablespoons (½ stick / 57g) cold butter
- Extra flour for dusting
Instructions
Step 1: Cook the Chicken
Place your 2 split chicken breasts in a large Dutch oven along with 8 cups of water, 1½ teaspoons salt, and 2 bay leaves. Bring the mixture to a rolling boil over medium-high heat. As the water heats, you’ll notice white foamy scum rising to the surface-this is protein and impurities. Use a slotted spoon to skim off and discard this foam for a clearer, cleaner-tasting broth. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot partially, leaving it slightly ajar for steam to escape. Simmer for approximately 45 minutes, turning the chicken pieces every 10 minutes to ensure even cooking throughout.
Step 2: Prepare the Dumplings While the Chicken Cooks
In a medium bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt until evenly combined. In a microwave-safe glass measuring cup, combine 1 cup milk with 4 tablespoons cold butter. Microwave for about 30 seconds until the milk is warm and the butter has melted-stir to combine. Pour this warm milk-butter mixture into your dry ingredients and stir gently with a fork until a soft, shaggy dough forms. If the dough feels too wet or sticky to handle, add an extra ¼ cup flour and mix gently until incorporated. Lightly flour your countertop or work surface, turn the dumpling dough out, and knead it just 3-4 times to bring it together-avoid overworking, which can make tough dumplings. Dust your rolling pin and the top of the dough with flour, then roll the dough out to approximately ⅛-inch thickness, turning occasionally to prevent sticking. Using a pizza cutter or sharp knife, cut the dough into strips about 1 inch wide, then make perpendicular cuts to create rectangular pieces 3-4 inches long. Cover your cut dumplings with a damp towel to prevent drying while you continue.
Step 3: Check and Shred the Chicken
After 45 minutes of simmering, check that your chicken is fully cooked-it should show no pink inside and the juices should run clear when pierced. Carefully remove the chicken pieces to a plate and allow them to cool slightly until safe to handle. While the chicken cools, locate and remove the bay leaves from the broth and discard them. Once the chicken is cool enough to touch, remove and discard the skin and bones, then shred the meat into bite-sized pieces using two forks or your hands. Set the shredded chicken aside-you’ll add it back later.
Step 4: Add Vegetables and Spices
Add your prepared vegetables to the simmering broth: chopped celery stalks, quartered and sliced carrots, and chopped onion. Stir in the dried thyme, black pepper, paprika, and garlic powder, distributing the seasonings throughout. Allow the mixture to simmer uncovered for about 10 minutes until the vegetables begin to soften but still have a slight bite. This builds the flavor foundation for your homemade dairy queen chicken and dumplings.
Step 5: Make the Roux and Thicken the Broth
In a small separate saucepan, melt 1 stick (½ cup) of butter over medium heat until fully liquified. Whisk in ½ cup all-purpose flour to form a roux, stirring constantly. Cook this roux for about 30 seconds while continuing to whisk-it should turn slightly golden and smell nutty. Using a ladle, gradually add 1-2 cups of the hot broth from your main pot into the roux, whisking vigorously and constantly to prevent lumps from forming. The mixture will thicken quickly as you add the liquid. Once smooth and pourable, pour this thinned roux back into your main pot with the vegetables. Whisk everything together energetically until completely smooth and lump-free. This roux is what gives your creamy chicken and dumplings recipe its signature thick, velvety texture.
Step 6: Finish the Creamy Base
Stir in 1 cup heavy cream and 1 cup frozen peas, incorporating them evenly throughout the broth. Bring the entire mixture back to a gentle bubble or simmer, stirring occasionally. The broth should now have a rich, creamy appearance and coating consistency-this is the perfect base for your dumplings.
Step 7: Add the Dumplings
Carefully drop your prepared dumpling pieces into the simmering broth one at a time, distributing them around the pot to prevent them from sticking together. Once all dumplings are added, give the pot one gentle stir to ensure they’re submerged. Cover the pot with a tight-fitting lid and maintain a gentle simmer. Cook for 10 minutes without lifting the lid frequently-the steam is essential for cooking the dumplings through. They’re done when they appear puffy, tender, and cooked through with no raw dough taste.
Step 8: Add Chicken and Serve
Gently fold in your reserved shredded chicken, being careful not to break up the tender dumplings. Taste the broth and adjust seasoning with additional salt or pepper if needed. Remove the pot from heat and let it rest for 5 minutes-this allows the broth to thicken slightly and the flavors to meld. Serve your dairy queen chicken & dumplings copycat piping hot in deep bowls, making sure each serving has plenty of chicken, dumplings, and vegetables. Enjoy this ultimate comfort food!
Notes
Store leftover chicken and dumplings in an airtight container in the refrigerator for up to 3-4 days. The dumplings will absorb liquid as they sit, so add chicken broth or water when reheating. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave individual portions on medium power.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 350
Common Queries and FAQs
When you give this Dairy Queen Chicken and Dumplings Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
Q: Can I use boneless, skinless chicken for this dairy queen chicken and dumplings recipe?
A: Yes, you can use boneless, skinless chicken breasts or thighs, though the broth won’t be quite as flavorful. Consider adding an extra bay leaf or using store-bought chicken stock instead of water to compensate. Boneless chicken also cooks faster-check for doneness at 25-30 minutes instead of 45 minutes.
Q: Why are my dumplings tough or dense?
A: Tough dumplings usually result from overmixing or overworking the dough, which develops too much gluten. Mix the batter just until combined and knead only 3-4 times. Also ensure you’re using fresh baking powder-old leavening agents won’t create the proper rise and tenderness.
Q: Can I make this easy chicken and dumplings recipe ahead of time?
A: You can prepare the chicken and broth base ahead, refrigerating it for up to 2 days. However, dumplings are best made fresh just before serving. If you must make the entire dish ahead, store dumplings separately and add them when reheating, as they become very soft and can break down when stored in the liquid.
Q: How do I make this in an Instant Pot or slow cooker?
A: For an instant pot chicken and dumplings recipe, pressure cook chicken with broth on high for 15 minutes, natural release 10 minutes. Make the roux on sauté mode, add vegetables, then cook dumplings on slow cook for 15-20 minutes. For slow cooker, cook chicken on low 4-6 hours, shred, add vegetables and roux, then drop dumplings and cook on high 30-45 minutes with lid on.
Q: Can I freeze chicken and dumplings?
A: The chicken and broth base freezes well for up to 3 months, but dumplings don’t freeze well-they become mushy and fall apart when thawed. Freeze just the chicken and gravy, then make fresh dumplings when you’re ready to serve for the best texture and quality.
Q: What’s the difference between Southern-style dumplings and other types?
A: Southern-style dumplings, like in this easy southern chicken and dumplings recipe, are typically rolled flat and cut into strips or squares, creating a pasta-like texture. Northern-style dumplings are often dropped from a spoon and are more biscuit-like and fluffy. Both are delicious but offer different textures and experiences.
Q: How can I make this dairy queen chicken & dumplings copycat dairy-free?
A: Substitute the butter with dairy-free margarine or olive oil, use plant-based milk (unsweetened almond or oat milk work well) in the dumplings, and replace heavy cream with full-fat coconut milk or cashew cream. The flavor will be slightly different but still delicious and creamy.
Q: Why is my broth too thin or too thick?
A: If too thin, make additional roux (equal parts butter and flour) and whisk it in, or let it simmer uncovered to reduce. If too thick, simply thin with additional chicken broth or water until you reach your desired consistency. The broth will also thicken as it sits and the dumplings release starch.
This dairy queen chicken and dumplings recipe delivers everything you love about classic comfort food-tender chicken, fluffy homemade dumplings, and a rich, creamy gravy that warms you from the inside out. Whether you’re making this copycat dairy queen chicken and dumplings recipe for a cozy family dinner or meal prepping for the week ahead, it’s a dish that never disappoints.
The combination of simple ingredients, straightforward techniques, and soul-satisfying flavors makes this the ultimate comfort food chicken and dumplings recipe that you’ll return to again and again. Now that you know how to make chicken and dumplings at home like a pro, you can enjoy this restaurant favorite anytime the craving strikes. Serve it hot, share it with loved ones, and savor every creamy, dumpling-filled spoonful!
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